Description
Rosemary Garlic Focaccia Muffins are a savory, aromatic bread treat perfect for any occasion. Made with a slow-fermented dough infused with garlic and fresh rosemary, these muffins boast a tender crumb and golden crust. They’re brushed with melted butter and sprinkled with finishing salt to enhance their rich flavors, making them an irresistible accompaniment to soups, salads, or enjoyed on their own.
Ingredients
Scale
Dough Ingredients
- 1 ¼ tsp active dry yeast
- 1 tsp honey
- 1 ¼ cups warm water
- 2 ½ cups bread flour
- 2 tsp sea salt
- ¼ cup extra-virgin olive oil, divided
Topping and Finishing
- 2 tbsp butter, melted
- 2 tbsp finishing salt (such as fleur de sel)
- 1/3 cup extra-virgin olive oil
- 2-3 sprigs of rosemary, minced
- 3 garlic cloves, minced
Instructions
- Activate Yeast: Mix the active dry yeast, honey, and warm water in a large bowl. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active and ready.
- Combine Dough Ingredients: Add the bread flour and sea salt to the yeast mixture, stirring to form a rough dough that begins to come together.
- Initial Olive Oil Coating and Refrigeration: Drizzle 2 tablespoons of extra-virgin olive oil over the dough and gently coat it. Cover the bowl and refrigerate the dough overnight for at least 8 hours to develop flavor through slow fermentation.
- Prepare for Baking: The next day, preheat the oven to 375°F (190°C). Remove the dough from the refrigerator and drizzle with the remaining 2 tablespoons of olive oil. Knead lightly to incorporate the olive oil evenly.
- Shape and Rise: Divide the dough evenly into a muffin tin, filling each cup. Allow the dough to rise at room temperature for 2 hours until puffy and nearly doubled in size.
- Prepare Rosemary Garlic Oil: While the dough rises, heat 1/3 cup of extra-virgin olive oil in a small pan over medium heat. Add the minced rosemary and minced garlic and cook briefly, about 1-2 minutes, just until fragrant to infuse the oil.
- Top and Bake: Drizzle the warm rosemary garlic olive oil evenly over the risen dough in the muffin tins. Bake in the preheated oven for 20 minutes or until the focaccia muffins turn golden brown on top.
- Finish and Serve: Immediately after removing from the oven, brush the tops with melted butter and sprinkle with finishing salt such as fleur de sel. Serve warm or at room temperature.
Notes
- For best flavor, allow the dough to refrigerate overnight to develop a deeper, more complex taste.
- If you don’t have bread flour, all-purpose flour can be substituted but the texture may be slightly less chewy.
- Make sure the water used for activating the yeast is warm (around 100–110°F) but not hot, to avoid killing the yeast.
- The rosemary garlic oil can be prepared ahead and stored in the refrigerator for up to a week.
- These focaccia muffins freeze well; thaw and reheat in the oven for freshness.
